Shevchenko (Kishenko), IrynaZhuk, ViktoriyaPolishchuk, GalynaOsmak (Fedchenko), Tetiana2020-06-152020-06-152020Research of functionaltechnological properties of the protein complex and natural color in the composition of restructured ham products / І. Shevchenko, V. Zhuk, G. Polishchuk, Т. Osmak // Food and Environment Safety. – Volume XIX. – Issue 1. – 2020. – P.76 – 83.https://dspace.nuft.edu.ua/handle/123456789/31334The possibility of replacement of nitrite used to form color characteristics of meat systems with nitrate in the composition of vegetable raw materials at combination with nitrite-reducing microorganisms has been studied. The vegetable concentrate obtained from sweet potato - potato and the starter culture - Staphylococcus carnosus were used as dye. The possibility of stabilizing the color characteristics of meat raw materials in the process of pickling has been proved.enbiopolymer complexmeat systemsproteinбілкибіополімерний комплексм’ясні системикафедра технології молока і молочних продуктівкафедра технології м’яса і м’ясних продуктівArticle